Veggie Sausage Gumbo

When I can't get Chef Soboti's incredible
veggie gumbo at the Gaslight I often
make this recipe at home which serves 4.

1 cup frozen okra

16 ounces veggie sausage links, cut into
1-inch pieces (Tofurky Italian Sausage,
Lightlife Smart Links Country Breakfast
Style or another brand of vegan sausage)

2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
1 large green pepper, chopped
2 cloves fresh garlic, chopped
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 16-ounce can diced tomatoes
1 cup celery, chopped
2 cups vegetable stock
2 cups of beer
salt to taste (if desired)
Tabasco sauce to taste (if desired)
2 cups cooked rice

Fry the okra until lightly browned
and set aside. Lightly fry the
sausage pieces and set aside.

Combine flour and oil in a large
pot, stirring constantly. Sauté over
medium-high heat for 1 minute.
Add okra, onion, pepper, garlic,
thyme, and ground red pepper.
Cook for 1 minute on medium
heat, stirring frequently.

Stir in veggie sausage, tomatoes,
celery, vegetable stock, and cook
15 minutes or until thoroughly
heated. Add salt and Tabasco
sauce if desired. Serve over rice.
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
and as always,......remember you can do it!
Just read the recipe twice and go slow
So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
BeerNexus wine/beer expert J.R. Attamante
gives us several more of his cooking with beer
vegetarian recipes as he fills in for Chef Soboti this
month.  Enjoy J.R.'s dishes and remember if
you're not a vegetarian you'll still enjoy this tasty,
healthy fare!
from the editor)
Split Pea Soup with Barley and Beer-
This split pea soup recipe is a nutritional
powerhouse. It packs a whopping 12 grams of
fiber and 13 grams of protein per serving.

2 cups split peas (dried)
6 cups water
4 cups chicken broth or vegetable broth
1 cup chopped onion
2 cloves garlic, minced
1 tsp. salt
1 tsp. granulated white sugar
1/4 tsp. dried parsley
1/4 tsp. pepper
juice of 1 lemon
1/2 cup pearl barley
4 cups water
2 cups of beer
1 cup diced carrots
1/2 cup diced celery
salt and pepper to taste

Rinse and drain peas in a colander. Then put them in a
large dutch oven with the next nine ingredients
(through lemon juice). Bring to a boil, then lower heat
to medium low and simmer for 60-75 minutes.

Meanwhile, heat barley and water in a large pot over
high heat. Allow to boil, then reduce heat to medium
low and simmer until most of the water is absorbed,
approximately 60-70 minutes. Drain.

Allow split pea mixture to cool and transfer to blender
in batches and puree. Once all of the split pea mixture
is pureed, return it to a large pot. I use the barley pot,
so I can transfer the split peas in batches as I'm
finished pureeing. Add the barley, carrots and celery
to the split pea soup. Heat on medium low until
warmed through. Season with salt and pepper to taste.

Makes 10 servings.
Spaghetti With Hearty Mushroom/Beer Sauce

How about one more recipe? This is quick and easy to make treat.

3/4 cup textured vegetable protein (such as Morningstar Crumbles)
1/4 cup boiling water
8 ounces spaghetti
2 teaspoons olive oil
3/4 cup chopped onions
1 garlic clove, minced
1 cup chopped mushrooms
2 cups tomato sauce
2 tablespoons tomato paste
2 tablespoons soy sauce
1 teaspoon dried basil leaves
1 teaspoon onion powder
1/2cup of beer
1/2 teaspoon dried oregano leaves
salt to taste

Place the veggie protein in a mixing bowl and pour the boiling water and beer over it.
Mix well and set aside.
Cook pasta, drain, and set aside in a serving bowl.
Heat the oil in a large saucepan over medium to high heat. When the oil is hot, add the onion and garlic
and sauté for 10 minutes. Then add the mushrooms and protein, and sauté for 5 more minutes. Stir in the
remaining sauce ingredients and bring the sauce to a boil. Reduce the heat and simmer for 10 - 15
minutes, stirring occasionally.
Pour the sauce over the pasta and mix well.

From JR Attamante:  Thanks to BeerNexus for asking me to step in again for Chef Soboti.  I'm a huge
fan of her work and sincerely thank her for allowing me to contribute to her column this month.  
Special thanks to Chef Soboti for all the great vegetarian dishes she includes on her menu at the
award winning Gaslight Brewery and Restaurant.  Cheers!